Parisian Split Pea Soup With Bacon and Croutons
- Ready In:
- 9hrs
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
Croutons
- 4 slices good quality white bread, cut into 3/4-inch cubes (brioche or challah)
- 3 tablespoons unsalted butter, melted (or olive oil)
- salt
- fresh ground pepper
-
Soup
- 1 lb spit peas
- 4 ounces bacon
- 1 small onion, chopped
- 1 large carrot, peeled and chopped
- 1 celery rib, chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1⁄2 teaspoon chopped fresh thyme
- 1 bay leaf
- 8 cups chicken broth
- salt
- fresh ground pepper
directions
- Croutons-can be made up to 2 days ahead; preheat oven to 350°; spread the bread cubes on a large baking sheet; drizzle with the butter and sprinkle with salt and pepper to taste.
- Bake, stirring occasionally, until lightly toasted, about 10 minutes.
- Remove and let cool completely; use immediately or store in plastic bag at room temperature.
- Soup-rinse the split peas and drain them in a colander.
- Discard any shriveled peas.
- In a large skillet, cook the bacon, turning, until crisp on both sides.
- Remove the bacon, but leave the fat in the pan.
- Drain the bacon on paper towels; crumble the bacon and set it aside to garnish the soup.
- Add the onion, carrot, and celery to the skillet with the bacon fat and cook, stirring often, until softened and golden, about 10 minutes.
- Scrape the vegetables into a large slow cooker.
- Add in the split peas, herbs, broth, and salt and pepper to taste.
- Cover and cook on LOW for 8 hours, or until the peas are tender.
- Cool slightly.
- Discard the bay leaf.
- Transfer to a blender, puree until smooth, and reheat if necessary.
- Taste for seasoning and adjust.
- Serve hot, sprinkled with the bacon and croutons.
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